Save The smell of smoked paprika hitting a hot pan always pulls me back to the first Saturday I decided to veganize my comfort food cravings. I had sworn off sad salads and was determined to prove that plant-based eating could be indulgent, messy, and completely satisfying. That morning, I marinated tempeh strips while my coffee brewed, skeptical but hopeful. When I bit into that first grilled sandwich, cheese stretching between golden slices, I realized I hadn't sacrificed anything at all.
I made this for my skeptical brother during his visit last spring, and he went quiet after the first bite, which is the highest compliment he gives. He asked if I had somehow snuck real bacon past him, and I just smiled and handed him the second half. By the end of lunch, he was taking photos to send to his friends, and I knew I had a recipe worth keeping.
Ingredients
- Tempeh (200 g, sliced thin): This fermented soybean block takes on flavors beautifully and crisps up like a dream when you slice it thin and give it time in the marinade.
- Soy sauce (2 tbsp): The salty backbone of your bacon marinade, bringing umami depth that makes the tempeh taste rich and savory.
- Maple syrup (1 tbsp): Balances the salt with a hint of sweetness and helps the tempeh caramelize to a gorgeous golden brown.
- Olive oil (1 tbsp): Keeps the tempeh from sticking and adds a silky richness to the marinade.
- Smoked paprika (1 tsp): This is your secret weapon for that authentic smoky flavor that makes people ask what kind of bacon you used.
- Liquid smoke (1/2 tsp, optional): A few drops intensify the campfire essence, but skip it if you prefer a milder smoke.
- Garlic powder (1/2 tsp): Adds a savory background note that rounds out the marinade.
- Black pepper (to taste): Freshly ground makes all the difference, adding a sharp bite that wakes up the other flavors.
- Sourdough or sandwich bread (4 slices, vegan): Sourdough brings a tangy chew that stands up to grilling, but any sturdy bread works beautifully.
- Vegan cheese (4 slices): Look for one that melts well, I love a sharp cheddar style, but mozzarella types give you those perfect cheese pulls.
- Tomato (1 medium, sliced): Use a ripe one for juicy sweetness, and pat the slices dry so your bread doesn't get soggy.
- Lettuce (4 crisp leaves): Romaine or iceberg adds that essential crunch and cool contrast to the warm, melty cheese.
- Vegan butter (2 tbsp): Spread it all the way to the edges for even browning and that irresistible golden crust.
Instructions
- Marinate the tempeh:
- Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a bowl until smooth. Toss in your tempeh strips and let them soak for 10 minutes, turning once so every piece gets coated in that smoky goodness.
- Cook the bacon:
- Heat a non-stick skillet over medium heat and add the marinated tempeh in a single layer. Cook for 2 to 3 minutes per side until the edges turn dark and crispy, and your kitchen smells like a weekend brunch.
- Butter the bread:
- Spread vegan butter generously on one side of each slice, making sure to reach the corners. This is what gives you that restaurant-quality golden crust.
- Build your sandwiches:
- Lay two slices buttered side down and top each with a slice of cheese, half the crispy tempeh, tomato slices, lettuce, and another slice of cheese. Cap with the remaining bread, buttered side up.
- Grill to perfection:
- Heat a large skillet or grill pan over medium-low heat and place your sandwiches in carefully. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread turns deep golden and the cheese melts into creamy pools.
- Serve immediately:
- Slice each sandwich in half on the diagonal and serve while the cheese is still stretchy and warm. Resist the urge to wait, this is meant to be devoured hot.
Save One rainy Tuesday, I packed these sandwiches for a picnic that never happened, and we ended up eating them in the car with the windows fogged up and rain drumming on the roof. It became one of those unexpectedly perfect moments, where the food tasted even better because we were laughing at our soggy plans. Now every time I make this, I think of that cozy, unplanned afternoon.
Making It Your Own
I've learned that this sandwich is a canvas for whatever you're craving that day. Add creamy avocado slices for richness, swap in arugula for a peppery bite, or spread a thin layer of vegan mayo mixed with sriracha on the bread before grilling. Some days I add pickles for tang, other times caramelized onions for sweetness. Trust your instincts and build the sandwich that sounds good to you right now.
Choosing Your Cheese
Not all vegan cheeses melt the same way, and I've had my share of disappointing rubbery results. Look for brands that specifically say they melt, and if you're unsure, test a slice in a hot pan before committing to the whole sandwich. I've had the best luck with block-style slices rather than shreds, and letting the cheese come to room temperature before grilling helps it melt faster and more evenly.
Storing and Reheating
If you have leftover tempeh bacon, it keeps beautifully in an airtight container in the fridge for up to five days, and it's perfect for tossing into salads or grain bowls. The assembled sandwiches don't store well because the lettuce wilts and the bread gets soggy, so I recommend prepping the components separately and building each sandwich fresh. If you must reheat a fully assembled one, use a skillet instead of the microwave to revive the crispy exterior.
- Store cooked tempeh bacon in the fridge for quick weekday meals.
- Reheat sandwiches in a skillet to keep the bread crispy, never in the microwave.
- Prep all your ingredients the night before for a faster lunch assembly.
Save This sandwich proves that plant-based cooking doesn't mean giving up the foods you crave, it just means getting a little creative in the kitchen. I hope it becomes one of those recipes you turn to when you need something fast, satisfying, and just a little bit indulgent.
Cooking Q&A
- → Can I prepare the tempeh bacon ahead of time?
Yes, marinate the tempeh strips up to 24 hours in advance. Store in an airtight container in the refrigerator, then pan-fry just before assembling your sandwich for the best texture and flavor.
- → What's the best vegan cheese for melting?
Cashew-based or coconut-based vegan cheeses tend to melt most smoothly. Brands like Miyoko's or Follow Your Heart are excellent choices. Avoid nut-free options if you have allergies, and test your cheese beforehand to ensure it melts well.
- → How do I prevent the bread from getting soggy?
Pat your tomato slices dry with a paper towel before assembling. Additionally, construct sandwiches just before cooking, and don't over-butter—a thin, even layer is sufficient for achieving that golden exterior.
- → Can I use a different bread type?
Absolutely. Whole wheat, focaccia, or ciabatta work wonderfully. Just ensure your bread choice is vegan-friendly. Gluten-free bread is also an excellent option if needed, though it may require slightly lower heat to toast evenly.
- → What sides pair well with this sandwich?
Tomato soup is a classic pairing that complements the BLT flavors beautifully. A crisp green salad, roasted vegetables, or oven-baked fries also work well. For lighter meals, pair with fresh fruit or pickled vegetables.
- → How do I achieve that perfect crispy exterior?
Use medium-low heat and press gently with a spatula while cooking. Don't rush—allowing 3-4 minutes per side lets the bread toast evenly and the cheese melt completely without burning. A cast-iron skillet or grill pan works best.